@pastryani I have both of Greweling's books. I like the 'At Home" one because the quantities are what I want (40 or 50 pieces rather than 150) but when I compare similar recipes I always use the professional book. Some of the differences make sense - the various gianduja and marzipan recipes in the 'At Home' book call for purchased praline paste, almond butter or peanut butter while the professional book starts with actual nuts - many home candy makers may not want to be preparing nut pastes or butters although I do. However I don't see why the coffee ganache recipes in 'At Home' use instant coffee when those in the other book start with real, ground coffee. There are several other differences, usually small, but I think they weaken the 'At Home' book.
Also - @Chocolot" book is Candymaking. I think it may be out of print (@Chocolot???) but it is available on Amazon. It is very much a home candy maker's book with some excellent recipes. Besides the fondant recipes I recommend Amy's Toffee and the recipe for dipping caramel.
